Making chocolate chip cookies from scratch is not difficult. In fact, it’s quite simple. But, even I can be lazy enough to not want to spend time plopping dough by the tablespoonful onto cookie sheets, batch-by-batch.
And that’s why cookie bars were invented. All of the cookie dough bliss, with none of the individual cookie fuss.
First you cream butter, granulated sugar and brown sugar in a large mixing bowl until they’re soft and fluffy, and then mix in the eggs and vanilla.
Next sift flour, baking soda and salt into the butter mixture and then stir it just until a dough is made, lastly folding in the chocolate chips. Then press the dough into a buttered 9×11″ baking dish, and bake it for 20-25 minutes at 375°F, or until it’s golden brown and set.
Make sure to let the cookie bars rest for about 10-15 minutes after pulling them out of the oven before cutting them, otherwise you might have a gooey mess on your hands.
Not that a gooey mess would be a bad thing, it could actually be quite good! Just not the “bars” you envisioned….
- 2 sticks salted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 eggs (room temperature)
- 1 tablespoon pure vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 bag semi-sweet chocolate chips (12-ounces)